Tag Archives: lunch ideas

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

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I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

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Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Ingredients:

  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp

Preparation:

  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Indus Ladies Kids Lunch Contest

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I am thankful to the Indus Ladies, for inviting me for the Kids Lunch Box Contest. There are few of my lunch box recipes, which have been a hit among my daughter’s friends. Here I am about to share the recipes which would be loved by kids and also would be comfortable for every mother’s in their morning hurry burry.

Lunch Box 1:

Coconut milk rice with Shahi egg curry and chapathi’s

  • In coconut milk rice, the rice is boiled in coconut milk and flavoured with spices and dryfruits.
  • In Shahi Egg Curry, the egg is boiled, shelled out and is infused in shahi gravy.
Coconut milk rice, Shahi Egg curry and Chapathi

Coconut milk rice, Shahi Egg curry and Chapathi

 

Lunch Box – 2

Vegetable Briyani with Mushroom Gravy and Onion-Tomato Raita

  • Vegetable Briyani is a blend of rice, vegetables and spices.
  • Mushroom Gravy is a made with Cashew paste, which kids loves a lot.
  • Onion-Tomato Raita is blend of onion, tomato, coriander leaves in yogurt/curd.
Mushroom curry served with vegetable Briyani and raita

Mushroom curry served with vegetable Briyani and raita

Lunch Box – 3

Egg rice and Methi Chicken

  • In Egg rice, the rice is boiled and fried with egg, onion and spices.
  • In Methi chicken, the gravy is made with the blend of sun-dried methi and chicken.
Methi chicken with Egg rice

Methi chicken with Egg rice